Ciencia e Ingeniería en Alimentos y Biotecnología

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Start date: 2020Subject: search.filters.subject.INNOVACIÓN ALIMENTARIA

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    Diseño de una bebida saborizada a base de Diente de león (Taraxacum Officinale) y Muña (Minthostachys Mollis) especies presentes en Quisapincha – Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Ramón Moreno, Jimmy Jorge; Delgado Ramos, Andrea Verónica
    The progressive loss of traditional knowledge and food utilization of native plant species, such as dandelion (Taraxacum officinale) and muña (Minthostachys mollis), has limited their agro-industrial valorization in the province of Tungurahua. The objective of this research was to design a beverage based on both plant species sourced from Quisapincha. The methodology comprised the bromatological characterization of the raw materials, the formulation of three treatments through aromatic infusion, the evaluation of acceptability and sensory profile using sensory analysis, as well as the determination of the physicochemical and microbiological parameters of the highest-rated treatment. The results showed that Taraxacum officinale presented higher contents of fiber (12.43 percent), protein (18.16 percent), and ash (15.39 percent), while Minthostachys mollis recorded the highest carbohydrate content (59.62 percent). Both species stood out for the presence of dietary fiber, inulin, phenolic compounds, and other bioactive metabolites of functional interest. The acceptability analysis, processed using ANOVA and Tukey's test, identified the formulation with 1.10 percent muña and 0.40 percent dandelion as the best treatment, which was characterized by aromatic, sweet, and refreshing attributes. The beverage presented a titratable acidity of 0.167 percent, a pH of 4.4, 7.23 degrees Brix, and the absence of growth of aerobic mesophilic microorganisms, molds, and yeasts. It is concluded that the developed formulation constitutes a viable alternative for obtaining functional beverages, contributing to the technological, sensory, and functional potential of these understudied plant species, and expanding the available knowledge for their agro-industrial utilization.
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    Efecto de la inclusión de harina de col (Brassica oleracea var. Capitata) y harina de pulpa-piel de plátano no comercial (Musa acuminata) en el desarrollo de un yogur desnatado
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Parra Portero, Danna Isabel; Salazar Garcés, Diego Manolo
    Skimmed yogurt, despite being a low-fat alternative, has technological limitations, such as low viscosity, reduced creaminess, and greater syneresis, which reduces its sensory acceptance and functional value, and it lacks dietary fiber. In this context, the objective of this work was to evaluate the effect of incorporating cabbage flour (Brassica oleracea var. capitata) and non-commercial banana pulp-peel (Musa acuminata) in the development of a non-fat yogurt. For this, three treatments were prepared: a control and two formulations with different proportions of vegetable flours (50:50 and 25:75), which were previously obtained by dehydration and grinding. Of these, the proximal composition, physicochemical properties, consistency, stability during 21 days of storage, and sensory acceptance were evaluated. The results showed that the addition of flour increased fiber and carbohydrate content, reduced fat content, and significantly altered pH, acidity, and color (p < 0.05). During storage, a decrease in pH and an increase in acidity are observed, more pronounced in the treatment with a higher banana pulp content, indicating greater fermentative activity. Sensorily, the attributes of flavor, odor, and viscosity will not be affected, highlighting the T2 treatment in overall acceptability. In conclusion, incorporating these flours improves nutritional value. It maintains the quality of skimmed yogurt, constituting a viable alternative for valorizing agroindustrial byproducts and contributing to the development of sustainable functional foods.
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    Desarrollo de un sustituto cárnico a base de Musa paradisiaca (plátano)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Paredes Dominguez, Paula Anahi; Cerda Mejia, Liliana Alexandra
    This study focused on developing a meat substitute from green banana flour (Musa paradisiaca) by leveraging the advantages of solid-state fermentation. In the first stage, five strains of Aspergillus sp. were evaluated under different time and temperature conditions to optimize the release of reducing sugars. Among them, the Aspergillus sp. 4 strain stood out for its high hydrolytic capacity, reaching 55.0 mg per mL after incubation at 25 Celsius degrees for 72 hours. Subsequently, this hydrolyzed substrate underwent a second fermentation step using Fusarium sp. across four experimental treatments. Although the treatment at 25 Celsius degrees for 72 hours achieved the highest protein content in this phase (2.78 percent), this value was lower than the initial protein content of the banana flour (4.14 percent). Using the resulting biomass, two plant-based meat prototypes were formulated: one with a texturizing agent and one without. The sensory evaluation, conducted by a panel of 15 semi-trained judges, revealed that the formulation with the texturizer was better received, achieving an average acceptability score of 4.0. Furthermore, the instrumental texture profile analysis for this sample showed a hardness of 1.46 N and a chewiness of 1.24 mJ, properties that were translated into a soft, cohesive, and palatable texture. In conclusion, these findings demonstrate the technological viability of transforming fermented banana flour into an innovative matrix for the development of meat analogues.
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    Desarrollo de una tisana a partir de hojas de naranja (Citrus sinensis), y de limón (Citrus limon), y pulpa deshidratada de maracuyá (Passiflora edulis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Morejón Gonzalez, Abraham Paul; Ortiz Escobar, Jacqueline de las Mercedes
    The present research project aimed to develop an-herbal infusion based on orange leaves (Citrus sinensis), lemon leaves (Citrus limon), and dehydrated passion fruit pulp (Passiflora edulis), in order to harness their bioactive compounds and antioxidant properties. The raw materials underwent a dehydration process under specific time and temperature conditions. Subsequently, three formulations were prepared and sensory evaluated by 30 panelists using a hedonic scale, considering attributes such as color, aroma, flavor, and overall acceptability. Based on the acceptability index, the formulation containing 30 percent orange leaves, 50 percent lemon leaves, and 20 percent dehydrated passion fruit pulp achieved the highest level of acceptance, with a score of 70.8 percent. The selected formulation was subjected to the analyses established by the applicable Ecuadorian standards for dehydrated plant products and herbal infusions. Proximate analysis revealed a moisture content of 9.06 percent and hydrochloric acid-insoluble ash content of 3.09 percent, both within the limits established by current regulations. A total polyphenol content of 2.39 mg gallic acid equivalents per gram of sample was also determined, in addition to an acidic pH suitable for ensuring the microbiological stability of the product. It was concluded that the developed herbal infusion exhibited adequate sensory quality and physicochemical stability, thereby constituting an innovative alternative for the utilization of plant-based raw materials with antioxidant potential and agro-industrial applications.
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    Elaboración de una lámina comestible de frutas tropicales a base de papaya (Carica papaya L.), plátano (Musa paradisiaca L.) y piña (Ananas comosus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Mendoza Chuquilla, Erika Paola; Ortiz Escobar, Jacqueline de las Mercedes
    The development of healthy foods has become one of the main trends in the current food industry. In this context, a technological proposal was developed focused on the production of edible fruit sheets made from papaya, banana, and pineapple pulps as an innovative alternative obtained through minimal processing methods. This proposal aims not only to provide a nutritious product, but also to promote the sustainable use of tropical fruits. To achieve this objective, several formulations with different pulp proportions were prepared and subjected to two drying temperatures. Subsequently, each treatment was evaluated through physicochemical analyses, considering parameters such as moisture content, soluble solids (°Brix), pH, and titratable acidity. For the selection of the best treatment, the results of the sensory evaluation and the physicochemical parameters of the formulations were analyzed. Based on the results obtained, the formulation with the best sensory and physicochemical characteristics was selected. This formulation was then subjected to microbiological analyses, including molds, yeasts, and aerobic mesophilic microorganisms, as well as physicochemical analyses of protein, fat, fiber, ash, carbohydrates, and water activity. The results demonstrated that the developed edible fruit sheet complied with the requirements established by current regulations.
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    Elaboración de babaco (Vasconcellea x heilbornii nm. pentagona) cristalizado mediante la técnica de osmodeshidratación
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Lema Moyolema, Darwin Medardo; Ortiz Escobar, Jacqueline de las Mercedes
    Babaco (Vasconcellea × heilbornii nm. pentagona) is a fruit cultivated in the Ecuadorian highlands, which currently has little added value. Therefore, this research proposes developing crystallized babaco through osmotic dehydration and convective drying. Four treatments were proposed, combining two syrup concentrations (50 and 60 Brix) and two cooking times (1 and 2 hours), followed by convective drying at 60 degrees Celsius. The best treatment was determined through sensory evaluation; the tasters selected the 50 Brix treatment with a one-hour cooking time. Characterization of the final product included physicochemical, nutritional, and microbiological analyses. The results were: water activity (0.513), pH (4.42), Brix (45.16), total fiber (3.77 percent), protein (1.88 percent), and absence of pathogenic microorganisms. These parameters demonstrate stability, safety, and compliance with regulations. To validate the process efficiency, kinetic mass transfer modeling was performed using the Page and Peleg models, yielding coefficients of determination greater than 0.98, a diffusion coefficient of 1.062 × 10 to the power of minus 8, square meters per second, and a maximum transfer rate of 2.66 Brix per minute, indicating an optimal time of 90 to 100 minutes to reach 95 percent osmotic equilibrium. These findings confirm that the combination of osmotic dehydration and convective drying is a viable technology, as it preserves sensory qualities, ensures microbiological safety, and transforms a highly perishable fruit into stable, long-life products, generating added value and strengthening production chains.
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    Desarrollo y evaluación de una bebida vegana alternativa al yogur a base de chocho (Lupinus mutabilis), endulzada con jarabe de agave (Agave americana)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Silva Fernández, Damaris Lizbeth; Moreno Miranda, Carlos Santiago
    The growing demand for vegan dairy alternatives drives the search for plant-based matrices with high nutritional value. This study evaluated the effect of three levels of agave syrup (Agave americana) as a sweetener (10, 20, and 30 per cent) and two concentrations of starter culture (3 and 6 per cent) on the characteristics of a fermented yoghurt alternative beverage based on chocho (Lupinus mutabilis). The methodology included sensory evaluation, physicochemical characterisation, nutritional analysis, microbiological control, and shelf-life estimation using accelerated testing. Results revealed significant differences in sensory perception, leading to the selection of treatment three as having the best overall acceptance. The sweetener not only contributed a low glycaemic index but also balanced the flavour by masking the characteristic bitterness of chocho. The final product presented a competitive nutritional profile, highlighted by a 3.89 per cent protein content and an energy value of 112 kilocalories per 100 grams. Microbiologically, safety was guaranteed, and lactic acid bacteria counts were obtained that exceeded the standards established by the WHO, FAO, and the NTE INEN 2395:2011 regulations. Furthermore, the Arrhenius model estimated a shelf life of 43 days under refrigeration, limited by acidification kinetics. In conclusion, the technological feasibility of chocho for developing yoghurt analogues was demonstrated, offering a 100 per cent vegan, stable, and nutritious alternative that valorises an underutilised Andean crop, providing an innovative proposal with great potential in the food industry.
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    Desarrollo de una bebida isotónica a base de chaguarmishque (Agave americana L.) y agua de coco (Cocos nucifera L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Shugulí López, Melany Sofía; Delgado Ramos, Andrea Verónica
    This study aimed to develop an isotonic drink based on traditional ingredients such as chaguarmishque (Agave americana L.) and coconut water (Cocos nucifera L.) to meet the growing demand for healthy products without synthetic additives. This study applied an experimental and theoretical approach that takes advantage of the nutritional content of chaguarmishque (Factor A) together with coconut water (Factor B), a natural substance that provides high volumes of natural electrolytes. During the production process, three different formulations were created: T1 (90 percent water with 10 percent chaguarmishque), T2 (80 percent water with 20 percent chaguarmishque), and T3 (70 percent water with 30 percent chaguarmishque), following standardized procedures in accordance with national and international standards, guaranteeing the safety of the product. The treatments were subjected to sensory analysis by 20 semitrained judges using a hedonic scale to determine the most acceptable treatment. The results indicated that formulation T3 had the best acceptance in terms of smell, taste, and overall acceptability. In addition, physicochemical analyses reported that this formulation achieved values of 8.4 degrees Brix, 4.16 pH, and the presence of minerals such as magnesium (7.93 mg per 100 g), calcium (16.16 mg per 100 g), chlorides (35.54 mg per 100 g), sodium (36.64 mg per 100 g), and potassium (174.36 mg per 100 g). The microbial load was within the limits permitted by law.
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    Efecto de la inclusión de harina de pulpa de plátano no comercial (Musa acuminata) y harina de coliflor (Brassica oleracea var. botrytis L.) en el desarrollo de un helado batido
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Sánchez Ledesma, Verónica Elizabeth; Salazar Garcés, Diego Manolo
    The increased demand for nutritionally enhanced foods has led the industry to focus on developing products with matrices that provide higher fiber content and good technological properties. In this regard, non-conventional flours, especially cauliflower and banana flour, represent a sustainable alternative for enriching frozen foods without compromising their stability. In this study, whipped ice creams were formulated with the inclusion of cauliflower and banana flour, designated HCP5060 and HCP2530, and compared to a control sample made without added flour. All three formulations were evaluated by a panel of tasters for proximate composition, physicochemical properties, texture profile, color profile, overrun, thermal stability, and acceptability index. The results showed that the incorporation of cauliflower and banana flour consistently increased the fiber content in formulations HCP5060 and HCP2530 compared to the control, while moisture, protein, and fat values remained lower than the control sample. Furthermore, pH, acidity, and color showed slight variations that did not compromise stability during storage. In the sensory evaluation, formulation HCP2530 obtained the most favorable scores for appearance, color, flavor, and texture compared to HCP5060, demonstrating adequate integration of the flours without affecting the overall perception of the product. Meanwhile, HCP5060 showed decreases in all attributes, indicating that at moderate levels, the flours have the potential to offer sustainable functions.
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    Uso del tamarindo (Tamarindus indica L.) para el desarrollo de snacks adicionando Lactobacillus salivarius como potencial probiótico
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Salazar Ramos, Michelle Estefanía; Sánchez Garnica, Manoella Alejandra
    This study aimed to evaluate the characteristics and functionalities of tamarind when transformed into a snack, as well as the survival of the added probiotic in relation to the properties of the fruit and the thermal processes it underwent. To this end, three formulations with different percentages of ingredients were prepared and evaluated in terms of their sensory, physicochemical, and microbiological characteristics. The snack takes advantage of the properties of both the fruit and probiotic in a functional food that has several properties related to gastrointestinal health and even combat symptoms, such as fever. This is a health-promoting, innovative, stable, and appealing food for consumers. The dehydration method was used to obtain this snack, resulting in well-known fruit leather. Dehydration must be controlled in terms of time and temperature, as these factors directly influence the viability of probiotics, texture, and final moisture content. To select the best formulation, a sensory analysis was performed to characterize attributes such as color, flavor, texture, and acceptance of the products. The preferred formulation was evaluated using physicochemical analysis, following the safety rules set forth by the INEN standards related to fruit products with added value. Finally, microbiological analysis was performed to evaluate the absence of Escherichia coli, Salmonella, molds, and yeasts. The results showed that the final product was within the values that recognize the product and process as having good safety and stability.